Description
This Pumpkin Crème Brûlée blends the cozy warmth of fall spices with the elegance of French custard, topped with a perfectly torched sugar crust for the ultimate seasonal dessert.
Ingredients
Scale
- 2 cups Heavy Cream
- 3/4 cup Pumpkin Purée
- 5 large Egg Yolks
- 1/3 cup Brown Sugar
- 1/4 cup Granulated Sugar (plus extra for topping)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
Instructions
- Preheat oven to 325°F (160°C) and place ramekins in a baking dish.
- Warm heavy cream in a saucepan until steaming but not boiling.
- Whisk pumpkin purée, brown sugar, egg yolks, vanilla, cinnamon, and nutmeg until smooth.
- Slowly pour the warm cream into the pumpkin mixture, whisking constantly.
- Strain the mixture through a fine mesh sieve into a bowl and divide evenly among ramekins.
- Pour hot water into the baking dish until it reaches halfway up the sides of ramekins.
- Bake for 35–40 minutes, until custards are just set but still slightly jiggly.
- Remove from water bath, cool to room temperature, then chill for at least 4 hours or overnight.
- Sprinkle granulated sugar evenly on top of each custard and use a torch to caramelize until golden and crisp.
- Let the sugar harden for 1–2 minutes and serve immediately.
Notes
- Always strain the custard for a silky smooth texture.
- Use room temperature eggs for better mixing.
- Chill thoroughly before torching the sugar top.
- Ramekins should be shallow for optimal brûlée ratio.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French-American
Nutrition
- Serving Size: 1 ramekin
- Calories: 310
- Sugar: 24g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 200mg